🫙 From the Spice Rack
tijuana chicken
2 large boneless, skinless chicken breast halves 3 teaspoons olive oil, divided 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1 (10 ounce) can no...
maineasy
Ingredients8 items
Ingredients
- 2large boneless, skinless chicken breast halves
- 3teaspoonolive oil, divided
- 1/4cupfinely chopped onion
- 1/4cupfinely chopped green pepper
- 1(10 ounce) can no salt added tomato puree
- 1tablespoonchili powder
- 1/4teaspoonoregano
- 1/4teaspoonground cumin
Directions
- 1
Tijuana Chicken 2 large boneless, skinless chicken breast halves 3 teaspoons olive oil, divided 1/4 cup finely chopped onion 1/4 cup finely
- 2
Heat 2 teaspoons of the oil in large, nonstick skillet
- 3
Add chicken cubes and sauté just until no longer pink, about 2 to 3 minutes
- 4
Remove chicken and set aside
- 5
Add remaining 1 teaspoon olive oil to skillet
- 6
Stir in onion and green pepper
- 7
cook gently until softened
- 8
Add tomato puree, chili powder, oregano, cumin and beans with juice